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Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment

Published online by Cambridge University Press:  18 August 2016

D. Cozzolino ,
I. Murray ,
J. R. Scaife  and
R. Paterson
D. Cozzolino
Affiliation:
National Institute for Agricultural Research, INIA La Estanzuela, CC 39173, Uruguay
I. Murray
Affiliation:
Scottish Agricultural College, Aberdeen AB21 9YA
J. R. Scaife
Affiliation:
Department of Agriculture, University of Aberdeen, MacRobert Building, Aberdeen AB24 5UA
R. Paterson
Affiliation:
Scottish Agricultural College, Aberdeen AB21 9YA
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Abstract

Near infrared reflectance spectroscopy (NIRS) was used to study the reflectance properties of intact and minced lamb muscles in two presentations to the instrument to predict their chemical composition. A total of 306 muscles were examined from 51 lambs, consisting of the following muscles: longissimus dorsi, supraspinatus, infraspinatus, semimembranosus, semitendinosus and rectus femoris. Modified partial least squares (MPLS) regression models of chemical variables yielded R2 and standard error of cross-validation (SECV) of 0·76 (SECV: 10·4), 0·83 (SECV: 5·5) and 0·73 (SECV: 4·7) for moisture, crude protein and intramuscular fat in the minced samples expressed as g/kg on a fresh-weight basis, respectively. Calibrations for intact samples had lower R2 and higher standard error of cross validation (SECV) compared with the minced samples.

Keywords

lamb (meat)meat compositionmeat qualitynear infrared spectroscopyNIRSoptical properties
Type
Growth, development and meat science
Information
Animal Science , Volume 70 , Issue 3 , June 2000 , pp. 417 - 423
Copyright
Copyright © British Society of Animal Science 2000

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